Browsed byCategory: salsa

Cut tomatoes and onions into large chunks. Deseed jalapeno and cut into large chunks. Peel garlic. Place everything in food processor and process until it reaches the consistency you like.

I put the onions and garlic in first and process a little, then the jalapeno, process a little more, and then the tomatoes. That helps get the consistency right without completely obliterating the tomatoes. Most recipes call for cilantro instead of parsley. I don’t like cilantro. Fresh parsley is very flavorful and good for you.

This makes a great topping for just about any dish, or a great dip. It is not really different to my salsa, but as a topping you can get away with making it even when the tomatoes aren’t at their best.

I made this last night to go with tortilla-less burrito bowls. I will post that recipe very soon.

We are trying container gardening this year. We still have a lot to plant. Today we planted the main ingredients for my salsa. We had four containers. Each got one tomato plant, one pepper, and three onions. We planted three types of peppers – jalapeno, habanero, and pueblo chili. We still have more pepper plant starters, so we transplanted those into larger holding containers until we can get more of the big containers for outside. It gets so windy I’m afraid to put the little containers out there. We’re still getting gusts over 30mph, and I think the little pots would just blow right over.

We have also planted some inside to hopefully have a little produce all winter. Our cayenne and strawberries produced a little all winter. We still have those (the strawberries are well recovered from the spider mites). Now we have added tomato and pueblo chili.

We haven’t tried growing garlic yet. That would complete my main ingredients.

Peel the onions and garlic. Cut the stems off the jalapenos and tomatoes. Cut the onions, tomatoes, and jalapenos into small enough sections to put in food processor. Put it all in the food processor and pulse to the consistency that you like.

I like to cook several things at once, when I can. It just makes things so much easier for me later on. Yesterday I made stuffed green chilies, salsa, refried beans, and jasmine rice.

I also started to different kinds of beans soaking to make two different kinds of bean soup today – black bean and split pea. The soups will cook all day in crockpots. I will freeze one and we’ll eat the other. For making soups and things I like to buy bacon ends and pieces. It’s much cheaper than regular strips and works just as well.

The soups can be served with just about anything. One night we’ll have soup with baked sweet potatoes. I also have some cheesy garlic cornbread muffins in the freezer that I made last week.